Strawberry Pie, so simple!

I adore strawberries! Punnets, punnets and punnets of strawberries. In QLD at the moment they are in season and smelling amazing. I have had 4 punnets in the fridge ALL day and not had a single one. I wanted to save them for a Strawberry Pie. This recipe was nothing like what I was expecting, but it is so simple and amazing. Plus, I made sure I had extra strawberry and warm syrup left over so I could have half a bowl of the mixture warmed. YUMMY! 

Soak your strawberries

If you love strawberries have a go because this is such a refreshing dessert. I received this recipe from a partner in a swap on Swapbot. She also sent me a surprising hint when using strawberries in cooking. You need to soak your strawberries for at least an hour before use in cooking. I usually just wash it under the tap and then go but, it makes a different to the flavour. The strawberries absorb some moisture and it throughly cleans them. I will be doing this from now on.

Strawberry Pie

Ingredients:

Baked and cooled sweet pie crust (you can make your own or buy pre done)

3 punnets strawberry

1 cup of water

1 cup of of sugar

2 tbsp of cornflour

1/3 cup strawberry jelly crystals  (jello)

Methods:

1. Ensure you cook your sweet pie crust so it is browned. Set aside to cool.

2. Slice strawberries (you can use whole if you wish but I find more flavour when sliced) and set aside.

3. Mix sugar and cornstarch.

4. Place water in sauce pan and begin to heat. Add sugar/cornflour mixture until softly boiled. It will start off cloudy and then become clearer consistency.

5. Once clearer stir through jelly crystals (jello) until all dissolved. Take off stove top and cool. 

6. Place strawberries into pie crust.

7. Pour over jelly mixture and place in fridge overnight. 

8. Serve with ice cream or whipped cream. So glossy.

Margarita Pizza

I love using fresh ingredients on pizza, particularly herbs. I have become lazy and really need to clean up the garden and get back into growing what I can from home. This is my all time favourite pizza to make. It smells amazing while it is cooking and that smell hangs around for days. Recently I have lent towards using pre made pizza bases with whatever is on sale at the local supermarket. However, this is my dough recipe.  

Pizza Dough

Prep Time: 15 mins
Makes: 3 round doughs (or 2 of my rectangle)

Ingredients
375ml (1 1/2 cup) warm water
2 tsp dried yeast
Pinch of caster sugar
600g (4 cups) plain flour
60ml (1/4cup) olive oil, plus extra for brushing

• 
  
• Method
• 1. Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. 
• 
  
• 2. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.

3. Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.

Margarita Pizza

Ingredients
Pizza Base
Tomato Paste
Fresh Basil Leaves
Roma tomatoes/ vine ripened tomatoes
Finely diced garlic (optional)
Mozzarella cheese shredded


Method:
Preheat over to 200 degrees Celsius
Prep pizza base (as directions on packet or see above)
Smear tomato paste over base, sprinkle on garlic
Place whole basil leaves across base then add thinly slice tomatoes
Sprinkle on cheese to taste.
Cook fro 20 mins or until cheese is golden.
Serve warm with fresh salad and garlic bread.

Rissoles Tonight!

Well Scott's family have finally made it safely here. What a journey that was, I think Josh said it was like 58 hours. I thought my last set of delays were bad. But, they are here, almost human and excited. To celebrate we are having them over for dinner tonight and I thought I would bust out a recipe I have wanted to try for ages but is way to much of a pain to do for only 2 people. Here it is,

Rissole, Bacon and Tomato Casserole
Prep time 8 hours 15 mins
Serves 6 people
Ingredients
800g beef mince
1 sml brown onion diced
1 egg
3/4 cup of white rice
1/2 cup stale breadcrumbs
1 tablespoon worcestershire sauce
6 bacon rashes
800g of diced tin tomato
3 cups beef stock
2 tablespoons tomato paste
1/2 cup chopped fresh basil

Method
1. Combine mince, onion, egg, rice, breadcrumbs and sauce in a large bowl. Shape into 18 small rissoles (or 9 big ones). Place in a 4.5L slow cooker.
2. Sprinkle bacon over rissoles, pour over combined tomatoes, stock and paste. Cook covered on low for 8 hours.
3. Serve with potato and vegetables/salad.

Progressive Dinner

What a surprise this week, a group of lovely ladies from work organised a progressive dinner to celebrate my upcoming wedding. It was so beautiful and we travelled the world of food (and drink). We had some lovely entrees at Rhino Bar where the startlingly pink embarrassing accessories were added, I'm talking bright pink sash, badges, giant tiara and veil and of course the inevitable giant pink penis straw. Kind of regreting wearing the hunter green cardi over my new little black dress from Dotti! Clash or what.

After a great chat and laugh we wandered down to Masala for some yummy Indian cuisine. We of course decided on a banquet with Butter Chicken, Rogan Josh, Beef Masala, Aloo Matter, Mixed Vegetables and of course Garlic Narn. By this stage of the night (2 hours in) we were at the loud, acting out our stories and jokes section and got some wonderful looks from those who passed us by.

We finished up our night at Cactus Jacks for dessert cocktails and chocolate nachos, I mean 'mexcian'. YUMMY! The staff were wonderful offering a free drink for me and a few errors they made also. Above picture was taken at this stage...so I was of course totally sober.... Many wonderful congratulations, squeals, laughter and hugs from strangers and friends. It was a great way to kick of the holiday and wind down from work.

Thank you everyone involved for an awesome night!

Roast Pumpkin Sauce on Pappardelle...mmmm

I have been craving warm creamy sauces this winter. I have been meaning to share this recipe for a good while now but just keep forgetting to post it. I made this up for Scott and I one night. I love the creamy texture but next time would add more garlic and spice to off set the pumpkin flavour. I hope you enjoy and if you make any changes let me know. 

Roast Pumpkin Sauce on Pappardelle

Prep time: 15 mins

Cook time: 35 mins

Serves: 4

Ingredients

1.4kg of butternut pumpkin, cut into 2cm cubes

4 garlic cloves

3 tsp fresh thyme

100ml olive oil

500g pappardelle

2 tbsp of cream

185ml of vegetable stock (can also use chicken stock)

30g shave Parmesan Cheese

Method

1. Preheat oven to 180C. Place pumpkin, garlic, thyme and 60ml of olive oil in a large bowl and toss until pumpkin is covered. 

2. Season with salt. Transfer to baking tray and cook for 30 mins.

3. Cook pasta al dente, drain and return to pan, toss through olive oil and keep warm.

4. Place cooked pumpkin and cream in blender and process until smooth. Add warmed stock and process until smooth and combined. Season with salt and black pepper. 

5. Toss through warmed pasta, serve immediately with Parmesan cheese.   

On another note. 8 DAYS UNTIL MY WEDDING!!!! I may be getting excited, here is a hint of something else...

Busy Busy! Birthday Bliss...

Hello blogging world. It has been a while I know. Well life again has become very busy but, thanks to my birthday yesterday I got to chill for a bit and not worry about work or the wedding for a day. I rebelled and stayed awake until 4am reading on Sunday night/Monday morning. Scott snuck out to wish me happy birthday at around midnight. It was really sweet.



My actual birthday started later that day becasue I was up like a rebel until almost sunrise. At around about 11ish we went hunting together for fabric so I can make the centre pieces for the bridal table. I am sewing 2 green sea turtles to match our reception location. After that we headed into the city for lunch and a pot of tea. I LOVE Absloute Tea. It is a beautiful place. They serve you the most beautiful tea in lovely Dalton Tea Cups. The off dis scrumptious and then you can take sample packs of a wide variety of tea home to try. It is so hard to choose what to drink. If you are in Townsville and a tea lover you MUST spend some time there.



Once we had recovered from many cups of tea and a lovely lunch Scott and I headed down to Reef HQ to wander and watch the fish. A few rainforest animals were there as well for the school holiday program. I got see some old childhood friends including sugar gliders. They are so beautiful, wish we could keep one as a pet. I have a few video snippets which I will upload separately in an ocean post. Reef HQ is running a program to help injured turtles.



I still hadn't quenched my beach craving after Reef HQ so Scott took me to Rowes Bay and we wandered past the mangroves and chatted. We were accompanied by 2 Jack Russell's who randomly joined us. They were quite happy little fellows, jumping, running, spinning, chasing tails and hiding in the magroves. Jack Russels always just seem so happy. Sheer cuteness would make peoples heads explode.



Scott then gave me my birthday present which was a 1 hour hot rocks massage from Tropical North Queensland Day Spa. Talk about bliss, I felt liked I blinked and it was over. It was a wonderful, wonderful experience. I have let him know that anytime he wants to give me something please consider this. Just wow, I want one every week! I ended up selecting an oil called 'Indulge' it smelt of vanilla, coconut and lime. Very much suited to the tropics I think.



What a brilliant day overall and thank you Scott for making it possible!!!

Savoury Mince for Dinner

Needed something quick and simple for dinner, that also used up left over vegetables. The answer, Savoury Mince. I really like this recpice :) It would also be good in a pie.

Prep time: 15 mins (if that)
Feeds: 4 people

Ingredients
1kg beef mince
1/2 onion diced
2 carrots grated
3 sticks of celery finely chopped
1 zucchini grated
1 tbsp Worcestershire Sauce
1 clove of garlic minced
1/2 bottle of pasta sauce
1/2 cup tomato paste
3/4 cup of beef or vegetable stock
1 tbsp Dijon Mustard
2 tsp salt
2 tsp pepper
1/2 tsp paprika
2 tbsp brown sugar

Method:
1. Chop or grate ingredients.
2. Put all ingredients in slow cooker, stir with spoon.
3. Cook on low for 6-8 hours.
4. Serve with mashed potato.

I can see this working in a pie crust or over pasta as well. Very yummy and highly recommend.